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C. TABEL MET STANDEN EN BAKTIJDEN
De baktijden worden louter ter informatie opgegeven. Ze kunnen variëren naargelang van de gebruikte hoeveelheid en de
dikte van de gekozen voedingsmiddelen!
VLEES KEUZE (Selection) STAND OF TEMPERATUUR BAKTIJD
Runderrib (1kg) 190°C 15 minuten
Tournedos
190°C
200°C
5 minuten
10 minuten
Biefstuck - klapstuk
190° C
200° C
5 minuten
10 minuten
Entrecote - lendestuk
190° C
200° C
4 minuten
10 minuten
Hamburger
200° C
230° C
3 minuten
8 minuten
Rundsbrochette
190° C
200° C
6 minuten
18 minuten
Kalfkotelet 190° C 6 minuten
Kalfslapje 220° C 8 minuten
Kalfsbrochette 200° C 18 minuten
Brochette van orgaanvlees 200° C 18 minuten
Kalfsnieren
190° C
200° C
10 minuten ( heel)
15 minuten ( versneden)
Varkenskotelet 190° C 6 tot 7 minuten
Varkenhaas 190° C 10 minuten ( heel)
Worst 200° C 18 tot 20 minuten
Bloedworst (heel)
(in schij es)
180° C
200° C
20 minuten
5 minuten
Pens
150° C
200° C
15 minuten
20 minuten
Varkensbrochette 200° C 20 tot 22 minuten
Lamskotelet 200° C 6 tot 8 minuten
Lamsboutsnede
190° C
200° C
15 minuten
5 minuten
Merguezworst 200° C 10 minuten
Lamsbrochette 190° C 5 minuten
Eendenborst 150° C 10 minuten
31


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